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  Added: Apr 11, 2006  •  Visited (384)  •  Print version Print this recipe (24)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Creamed Oysters And Shrimp In Shells
(Gratin d'Huitres d'Ostende)
What You Need:
  • ½ pound medium-sized raw shrimp (16 to 20 per pound)
  • 6 tablespoons butter
  • 2 dozen fresh oysters, shucked, with the deeper half shell of each oyster and all the oyster liquor reserved
  • ½ to 1 cup milk
  • 2 tablespoons dry white wine
  • 3 tablespoons all-purpose flour
  • 1 egg yolk
  • ¼ teaspoon white pepper
  • 1 teaspoon salt
  • Rock salt or coarse salt
  • ¼ cup soft fresh crumbs made from homemade-type white bread, pulverized in a blender or finely shredded with a fork
  • ½ cup freshly grated imported cheese

  • How To Cook:
    1. Preheat the oven to 450. Shell the shrimp. Devein them by making ashallow incision down their backs with a small, sharp knife and liftingout the black or white intestinal vein with the point of the knife.

    2. Washthe shrimp under cold running water and pat them dry with paper towels, then chop them coarsely. Melt 2 tablespoons of the butter in a smallskillet.

    3. When the foam begins to subside, drop in the shrimp and, stirringconstantly, cook over moderate heat for 2 or 3 minutes, until theybegin to turn pink. Set aside off the heat.

    4. Pour the oyster liquor into a large measuring cup and add enough milkto make 1¾ cups. Stir in the wine. In a heavy 8- to 10-inch skillet, meltthe 4 remaining tablespoons of butter over moderate heat, but do not letit brown.

    5. Then stir in the flour and mix together thoroughly. Pour in themilk, oyster liquor and wine mixture and, stirring constantly with a whisk, cook over high heat until the sauce boils and thickens lightly.

    6. Reduce the heat to low and simmer for about 3 minutes. Then beat the egg yolk lightlyin a bowl, add about ¼ cup of the sauce, and whisk the egg-yolk mixtureinto the sauce in the pan.

    7. Add the pepper and salt and taste forseasoning. Remove the pan from the heat and stir in the reserved shrimp.

    8. Fill a large shallow baking dish to a depth of about ¼ inch with rocksalt or coarse salt. (The salt will not only act as a bed for the oysters butalso help keep them hot after they are cooked.)

    9. Spoon about 1 tablespoonof the shrimp sauce into each oyster shell, top with an oyster, andblanket the oyster with a second tablespoon of the shrimp sauce. Arrangethe filled shells side by side in the salt-lined baking dish.

    10. Bake in the topthird of the oven for about 8 minutes, or until the sauce has barely begun to bubble. Sprinkle the oysters evenly with the bread crumbs and the cheese.

    11. Return them to the oven for another 3 or 4 minutes, or until thecheese melts and the crumbs brown lightly. You may then, if you like, slide them under the broiler (about 3 inches from the heat) for a minuteor two to brown the tops further. Serve at once.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Europe » Belgium
    Main Ingredient » Shellfish » Oysters
    Main Ingredient » Shellfish » Shrimps
    Dish » Main Course

     





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